| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Lhj e-mail, Sauces |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Dry-Packed Sun-Dried Tomatoes |
|
|
Boiling Water |
| 2 |
tb |
Olive Oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Carrot; finely chopped |
| 1 |
|
Stalk Celery; finely chopped |
| 1 |
tb |
Minced Garlic |
| 28 |
oz |
Tomatoes; Canned, crushed |
| 14 |
oz |
Tomatoes; Canned, chopped |
| 1 |
c |
Red Wine |
| 2 |
c |
Water |
| 1/4 |
c |
Chopped Parsley; fresh |
| 1/2 |
c |
Fresh Basil; chopped |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Fresh Ground Pepper |
| 1/2 |
ts |
Thyme |
INSTRUCTIONS
Combine sun-dried tomatoes with boiling water to cover; let stand 5
minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot
and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds.
Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce
heat and simmer, partially covered, 1 1/2 hours. Puree in batches in food
processor.
Makes 7 cups.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Serving Ideas : Baked Vegetable Rigatoni From Lhj
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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